Does anyone have a good recipe for canned asparagus?

ASPARAGUS BACON CASSEROLE





1 stick butter


1 c. cheese cracker crumbs


2 med. cans, drained, asparagus or (fresh cooked about 1 1/2 lbs.)


1 can mushroom soup


4 strips bacon, cooked and crumbled





Melt butter, add crumbs. Mix well. Place half of the crumbs in casserole. Add 1 can of asparagus and 1/2 of soup. Add remaining asparagus and rest of soup. Sprinkle rest of crumbs on top. Add bacon bits on top. Bake in 8 1/2 x 4 1/2 x 3 inch casserole dish at 350 degrees for 30 minutes. Serves 6 to 8.Does anyone have a good recipe for canned asparagus?
1- Buy a can of asparagus.


2- Buy a can opener.


3- I forget the rest.





Remember to be careful as asparagus makes your pee smell funny.Does anyone have a good recipe for canned asparagus?
Season the asparagus, then wrap a couple together with a piece of raw bacon. Wrap in tin foil and throw on the grill or under the broiler until bacon is cooked, but not crispy.
The problem with commercially canned asparagus is its tinny, ';off'; flavor and mushy texture. Using it plain simply doesn't compare to fresh asparagus.


My family prefers home canned asparagus, but when I've had to serve the store bought variety, I've usually pureed it and made cream of asparagus soup.


I add either milk or cream to the blendered asparagus, 2 T butter, a bit of salt and pepper, and a dash of nutmeg.
NO - BUT I ALSO WOULD LIKE TO SEE SOME RECIPE'S
hi there...Canned asparagus is good only for omelets some salads and soups. Also You can make an asparagus wrapped in tortilla with some cheese .for any other receptise I will suggest you fresh asparagus.
You can sub in for many recipes that would normally use fresh. Best when you are pureeing or cooking through.


Asparagus Soup Courtesy of Gourmet Magazine

















1 pound asparagus


6 cups chicken stock or canned broth


1/2 cup minced shallot


1 potato, grated


Salt and freshly grated pepper to taste


Plain low-fat yogurt or low-fat sour cream for garnish


Grated lemon peel for garnish


Snipped fresh dill for garnish





Peel and trim the asparagus, reserving the trimmings. In a large saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes.


Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender.





Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh.





In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan. Heat until hot.





To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill.
drain and rinse , then place on a nonstick baking sheet-sprinkle black pepper and garlic powder and a little olive oil on them and bake for about 30 minutes on 350% , fresh is much better-don't add salt as it was in the water you drained from the can to begin with..when it's done add butter and then salt if you wish